Easy Apple Pie

This recipe is great in that you can use your food processor to make the dough

Easy Apple Pie

INGREDIENTS:
2 ½ cups all-purpose flour
3 tbsp sugar
½ tsp salt
1 stick (½ cup) of butter, diced
½ cup ice water

Filling:
7 cups sliced baking apples such as Granny Smith apples
¾ cup white sugar
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp Allspice
1 tbsp fresh lemon juice
1 tbsp vanilla extract
2 tbsp cornstarch
2 tbsp butter, diced

Directions:
Place flour, sugar salt in a food processor and pulse until combined. Add butter and pulse until a coarse meal forms. Add water and pulse until a dough forms.

Divide dough into 2 equal sized balls, flatten into disks and wrap in parchment paper. Refrigerate 3 hours or overnight.

For the filling
Combine apples, sugar, cinnamon, ground clove, allspice, lemon juice, vanilla and cornstarch. Toss to combine.

Preheat oven to 375F

Roll out the first dough ball into a large circle, using your pie plate as a guide. Circle should be at least 3 inches wider than the bottom of your pie plate to accommodate a deep dish pie. Fit dough into the bottom of the plate. Sprinkle the bottom of the crust with 2 tsp of cornstarch to coat the bottom and serve as a “moisture barrier”. Add filling. Pack filling down to an even layer making sure there are no large air pockets. Sprinkle the 2 tbsp

Roll out 2nd dough to an equal sized circle. Place on top of pie, adjust so circles roughly line up, then trim dough with kitchen shears all the way around pie so only a 1-inch overhang remains. Fold edges under ½ inch. Crimp dough to seal.

Place pie in the freezer to firm up; about 5-10 minutes. Before baking cut 4 large slits and 4 small slits (in between the large slits) in a start-burst pattern in the center of the pie to allow steam to escape. Place pie on a cookie sheet.

Bake pie for 35 mins, then sprinkle sugar on top. And continue baking for 20-25 mins more until pie is golden brown and juices are bubbling.

NOTE: Allow pie to rest for 24 hours at room temperature before serving. This will allow pie to fully set and congeal.